1. Japanese tofu is tender and fragile. Be careful when handling it. Cut it into about 1 cm thick.
2. Sprinkle some starch
3. Put in 60% to 70% hot oil and fry until golden.
4. Take out the spare, as shown in the figure
5. Prepare other ingredients: pour a little cooking wine into the shrimp to get rid of the fishy (forgot to shoot); soak the fungus soaked into small flowers; soak the mushrooms and cut into small pieces; cut the green and red pepper;
6. Put a little more oil in the pot, stir-fry the shrimps, the shrimps will turn red and stand out immediately; then saute the shallots, ginger, garlic in the shrimp oil, add the mushrooms and fungus (note that the fungus will explode in the oil), add an appropriate amount Stir-fry the light soy sauce and oyster sauce, then add a small bowl of water, without the ingredients.
7. After the water is boiled, add the fried tofu, gently wring the wok without breaking the tofu, then add the shrimp, add salt and chicken essence and mix well to allow the ingredients to absorb the soup.
8. Tofu and shrimp are cooked, so the cooking time is very short. When the soup is not long, add the chopped green and red peppers and mix well.
9. carry out
Tips:1. Japanese tofu is fragile. Be gentle when handling it. Try to stir the wok and don’t stir it frequently; 2. If you have the right conditions, use an iron plate, it should be more delicious
